1 lb dry macaroni (jumbo macaroni if possible)
2 medium carrots, shredded (I used rainbow carrots)
1/4 Maui onion, grated
1-1 1/4 cup mayonnaise
1/4 cup milk
Hawaiian Alaea Sea Salt
freshly ground black pepper
Bring a large pot of salted water to a boil. Add the macaroni and cook until 2 minutes or so past al dente, you want it soft. Meanwhile, whisk together the mayo, milk, salt and pepper until well combined. Set aside.
Drain the macaroni and allow to cool in a large bowl. Stir in the carrots and onion. Drizzle with dressing and stir to evenly mix all ingredients. Good right away or refrigerate 1 hour prior to serving.